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Ginger-spiced carrot soup

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Recipe Ingredients

  • 4 spring onions
  • 4 slices fresh ginger plus
  • 1 tsp peeled and grated fresh ginger
  • 5 cups water
  • 3 tea bags (green tea)
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 680g carrots, cut into 2cm-thick pieces
  • 1 medium potato, peeled and chopped
  • salt and freshly ground black pepper
  • 2 cups frozen peas

Recipe Directions

  1. Cut off white and pale green parts of spring onions and place in 5-litre pot. Thinly slice the green parts and set aside.
  2. To pot, add sliced ginger and water. Heat to boiling on high. Add tea bags, then cover and remove from heat. Let stand for 10 minutes.
  3. In a 30cm frying pan, heat oil on medium-high. Add onion, carrots, potato and ¼ teaspoon each salt and pepper. Cook for 6 minutes or until golden, stirring. Add grated ginger; stir for 1 minute.
  4. With a slotted spoon, remove solids from pot, squeezing liquid into pot; discard solids. Heat liquid to boiling on high; stir in carrot mixture. Reduce heat to maintain simmer. Cook for 10 minutes or until vegetables are tender, stirring.
  5. Transfer half of soup to blender; keep remaining soup simmering. Carefully purée until smooth, then return to pot. Stir in peas and ¼ teaspoon salt. Cook for 3 minutes or until peas are bright green and hot.
  6. Divide among soup bowls; garnish with sliced spring onions.

Each Serving About 860kJ, 7g protein, 37g carbohydrate, 4g total fat (1g saturated), 9g fibre, 0mg cholesterol.

Each Serving:


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